In a large bowl, whisk together the flour and salt. With a pastry blender, cut the butter into
the flour until the larger remaining chunks are the size of small peas.

Drop the egg yolk into a measuring cup and add milk until you reach exactly 2/3 cup. (You’ll use
about 1/2 cup plus 1 tablespoon).

Mix the egg yolk and milk with a fork until combined, then add it to the flour mixture all at
once. Mix the dough with a fork until it can be gathered into a ball. This is most easily done in
the bowl, like packing a snowball; if it seems any drier or more difficult than that, add another
tablespoon of milk.

Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap each disk in plastic
wrap and chill in the refrigerator for at least 1 hour and as long as 2 days. Let dough come to
room temperature for 30 minutes before rolling it.